Calling all Tom Kha lovers! This Coconut Tofu Ceviche recipe takes cues from the velvety Thai soup. It's the perfect dish to capture those rich, comforting flavors with a chilled twist — perfect for picnics, barbecues, or eating directly out of the bowl while standing in the light of the refrigerator.
Coconut Tofu "Ceviche"
Share
Coconut Tofu "Ceviche"
Rated 5.0 stars by 1 users
Category
Sides
Servings
4
Prep Time
20 minutes
Cook Time
0 minutes
The perfect summer side dish is here! This Coconut Tofu Ceviche recipe tastes rich and complex while offering a light and flavorful spoonful.
Author:Culinarie Kit
Ingredients
8 oz Firm or extra firm tofu
½ tsp Kosher salt, divided
1 Small zucchini
½ Red onion
½ cup Full fat coconut milk
2 tbsp Lime Juice
1 Lime for zesting and garnish
-
2 tbsp Light colored vinegar (we used the Ramp Vinegar from our Luxe subscription)
-
2 tbsp Sambal (we used the Lime Leaf Sambal from our Luxe subscription)
1 Avocado, quartered
1 Jalapeno
Fresh cilantro leaves
Directions
Slice tofu into ½ inch cubes, then lightly salt and set aside.
Slice the zucchini and red onion as thin as you can, then lightly salt, stir by hand to coat, and set aside.
In a large mixing bowl, combine the coconut milk, lime juice, vinegar, sambal. Zest the lime into the mixture. Whisk together.
After 5-10 minutes, wring excess water out of the zucchini and red onion by squeezing it or pressing it in a colander.
Add the tofu and zucchini/onion mixture to the coconut milk mixture, then stir to coat.
Chill for at least 30 minutes so that flavors can marinate.
Garnish with sliced jalapeno, sliced avocado quarters, cilantro, and lime wheels from your zesting lime.
Recipe Note
This recipe is really versatile, so you can substitute whatever veggies you have on hand. Try it with mushrooms, cherry tomatoes, bell pepper, or turn into a classic ceviche by using fresh seafood.